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SOURCES OF LEAD IN MAPLE SYRUP AND A METHOD FOR ITS REMOVAL 1
Author(s) -
WILLITS C. O.,
TRESSLER C. J.
Publication year - 1938
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1938.tb17080.x
Subject(s) - lead (geology) , tin , chemistry , maple , pulp and paper industry , food science , metallurgy , materials science , botany , engineering , biology , paleontology
SUMMARY The chief sources of lead in maple syrup are (1) lead paint which has been used to paint maple‐producing equipment and chiefly sap buckets; (2) lead tin alloy used as a coating over some iron sap buckets, spouts, evaporators, and storage tanks; (3) lead‐tin solder used in making water‐tight joints in the above‐mentioned equipment. Lead is dissolved by the sap, under the right conditions of temperature and acidity, when it is in contact with these lead‐bearing materials. The syrup can be produced lead‐free by modifying the equipment so as to eliminate lead‐bearing materials or by painting with a lead‐free paint. If the lead has been allowed to dissolve in the syrup, it can be removed as a phosphate, a method which is practical only in plants handling large amounts of syrup. The smaller producer may delead (clarify) his syrup by the addition of ten per cent or more by weight of skimmed or whole milk, heating, and subsequent nitration.